Chicken breasts and artichokes have always made quite a lovely combo, but here we take it to another level!
I had a jar of marinated artichoke hearts in the pantry and some sun-dried tomatoes that needed to be used so I thought, what would be a light yet fulfilling meal? I started by seasoning chicken breasts with salt and pepper, topped with olive oil and tossed into a cast iron. I popped them in the oven while I made some simple besciamella sauce.
Besciamella is a go-to for so many recipes. It is a great base to build off to create so many flavorful dishes. Here I just used butter, flour, milk, and nutmeg. Simple and effective. This took about 10 minutes to get to the thickness where I wanted. After that I pulled the chicken from the oven, added the artichoke hearts, and poured on the besciamella.
Next is about a 1/2 cup shredded mozzarella, sundried tomatoes, salt, pepper, oregano, and paprika. Bake for 25 minutes then top with a bit of shredded parmesan cheese.
Isn’t that pretty? Here you can choose to serve with rice or a salad. This time I made fusilli pasta and poured on all the juicy/cheesy sauce. MAGNIFICO! It was a huge hit in my home and will be made again.
Let’s get started!
Creamy Chicken with Artichokes and Sundried Tomatoes
Ingredients
- 4 chicken breasts, pounded thin
- salt and pepper
- 4 tbsp. butter
- 2 tbsp. flour
- 1 1/2 cups milk
- 1 tsp salt
- 1/4 tsp nutmeg
- 1/2 cup mozzarella
- 1/4 cup sundried tomatoes
- 1 tsp oregano
- 1/4 tsp paprika
- 1/4 cup shredded parmesan cheese
- 1/2 bag fusilli pasta, cooked al dente optional
Instructions
- Heat the oven to 375°
- In a large pan or cast iron pan add the chicken seasoned with salt and pepper. A drizzle of olive oil and put in the oven. About 10 minutes or the time it takes to make the besciamella.
- For the sauce. n a med saucepan, melt the butter over medium heat. Add flour and whisk until smooth. Cook for about 5 minutes or until it begins to turn light brown.
- Add the 1 1/2 cups milk and whisk, bring to a boil. Add 1 tsp salt and 1/4 tsp of nutmeg. Continue to whisk until thickened, about 7-8 minutes.
- Now pull out the chicken and place the artichokes all around the pan. Pour on the sauce. Next the mozzarella cheese, sundried tomatoes, the salt, pepper, oregano, and the paprika.
- Bake for 25 minutes or until the chicken juices run clear. Cook the pasta until al dente and drain.
- To plate add a serving of pasta, a breast on top, then scoop the sauce over and top with parmesan cheese.
- ENJOY!
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